Thyme Buttered Glazed Carrots
Carrot batons cooked slowly in butter with thyme and bay until tender and glossy. A 35-minute holiday side that serves 6 and needs only one pan.
Cooking carrots slowly in butter gives them a deep sweetness and a silky glaze with no sugar needed. Thyme and bay add a gentle savory note, and a squeeze of lemon wakes everything up.
Tips for Success
- Choose a pan wide enough for one layer.
- Keep the heat low. The butter should not brown.
- Cover the pan to trap steam.
- Add the lemon juice at the end to keep it bright.
Make-Ahead and Storage
Cook up to 1 day ahead and refrigerate in a covered dish. Reheat gently with a splash of water. Leftovers keep 3 days.
Variations
- Add 1 tbsp honey in the last 5 minutes.
- Use orange juice instead of lemon.
- Top with chopped parsley.
Thyme Buttered Glazed Carrots
Ingredients
Instructions
- Cut the carrots into batons about 3 inches long and 1/2 inch thick, so they cook evenly.
- Melt the butter in a wide, heavy saucepan or a Dutch oven over low heat. The pan should hold the carrots in one layer.
- Add the carrots, thyme, bay leaves and salt. Stir to coat the carrots in butter.
- Cover the pan and cook over low to medium-low heat for 20 to 25 minutes, stirring every 5 minutes.
- If the butter starts to sizzle loudly or brown, lower the heat and add 1 to 2 tbsp of water. The carrots should gently stew in the butter, not fry.
- Check for doneness by piercing a carrot with a knife. It should slide in easily, and the carrots should look glossy.
- Remove the thyme stems and bay leaves. Stir in the lemon juice, then taste and add salt. Serve hot.
Frequently Asked Questions
How do I keep glazed carrots from turning mushy?
Cut them into thick batons and cook on low heat. Start testing at 20 minutes and stop when a knife slides in easily.
Can I make buttered carrots ahead of time?
Yes. Cook them a day ahead and reheat in a covered pan over low heat for 5 to 8 minutes with a splash of water.
Can I use baby carrots?
Yes. Use about 2 lb of whole baby carrots and cook 15 to 20 minutes, checking early.
